JPH0975003A - Production of extracted cacao liquid, cacao extract or food containing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To produce an extracted cacao liquid, a cacao extract and a food containing the liquid, etc., and having a straight taste and flavor by processing the whole grain of unroasted cacao bean without removing the crust and embryo of the cacao bean. SOLUTION: Creshed whole grain of unroasted cacao bean (including the crust and embryo) is adjusted to pH6.5-8.0 with and alkali solution, reacted at 90-110 deg.C for 1-4hr and dried. The dried product is extracted with water at 85-120 deg.C for 10-30min and the insoluble materials and oil and fat components are removed by centrifugal separation and filtration to obtain an extracted cacao liquid. Dried powder of cacao extract is produced by drying the extracted liquid. A food is produced by compounding the extracted cacao liquid, its concentrate or the cacao extract as a raw material.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a method for producing a cacao extract using whole grains of unroasted cacao beans.

[0002]

2. Description of the Related Art In the production of chocolate and cocoa, cacao nibs (endosperm) obtained by importing fermented and dried cocoa beans at the production site and removing the hulls and germs after roasting are used. The reason is that when the outer skin and the germ are mixed, the chocolate has a rough texture, and because the specific gravity of the outer skin and the germ of cocoa is large, sedimentation becomes fast during eating and drinking, resulting in lack of suitability for eating and drinking. Roasting cocoa beans is performed to bring out the unique flavor of chocolate and cocoa. Usually, in the production of cocoa, in order to enhance the cocoa flavor and the color tone of cocoa, alkali treatment is performed after roasting cocoa beans. A general method for producing cocoa consists of the steps of cocoa bean selection, roasting, crushing, peeling selection, alkali treatment, crushing, cocoa butter pressing, cocoa cake crushing and crushing. As you can see, cocoa contains both water-soluble and water-insoluble components of cocoa nibs, so even after crushing, there are particles with a particle size that can be felt as rough on the tongue, and when it is eaten as a drink, it does not become powdery. I may feel. Further, although cocoa has a unique flavor, unlike the flavor of chocolate, cocoa drinks are favored, and various developments of beverages having this chocolate flavor are being studied.

In order to improve the powderiness of this cocoa drink or to develop a drink having a chocolate flavor more than that of cocoa, a soluble or transparent cocoa drink is conventionally prepared from cocoa nibs, cocoa mass or cocoa powder. Alternatively, a technique for developing a chocolate beverage having a chocolate flavor is being sought. For example,
(1) A method of producing a transparent cocoa beverage by clarifying cocoa powder with an enzyme, followed by an alkali and an acid (Japanese Patent Publication No. 52-12269), (2) cacao mass or cocoa powder that has been alkali-treated after roasting. More hot water containing or not containing ethanol is used to extract and separate a component containing a water-soluble part and a fine particle part, or cacao mass or cocoa powder is containing hot water containing an alkaline agent containing or not ethanol. Alkali treatment using water to extract and separate components containing water-soluble part and fine particle part (JP-B1-42657), (3) First, cocoa powder is extracted with ethanol, and the residue is partially removed. A method of obtaining soluble cocoa by extracting with water after enzymatic treatment (JP-A-3-27250), (4) crushed cocoa seeds (cocoa nibs) in a large number of fixed beds A method for producing a cocoa extract by allowing hot water to flow down, and by moving the extract from each of the fixed beds in an AC-distributive manner through alternating current distribution to concentrate the extract (JP-A-3-94640), (5). When extracting by adding water to cacao mass or cacao nibs after roasting, a method of providing a chocolate beverage with a rich and rich flavor like chocolate, which is treated with an enzyme and has a smooth and light taste when drunk ( Japanese Patent Laid-Open No. 7-79749) and the like have been proposed.

On the other hand, as a technique for obtaining a cocoa analogue from cocoa beans, (6) de-astringent roasted cocoa beans with a hull,
A method for producing a cocoa raw material that is aged, oiled or instantly frozen in liquid nitrogen without oiling, and then pulverized in a low-temperature gas atmosphere (Japanese Patent Publication No. 56-28497, Japanese Patent Publication No. 56-28497).
498) has been proposed.

As described above, in the conventional technology for producing cocoa, cocoa analogues or cocoa extract, most of them use roasted cocoa beans as raw materials, but unroasted cocoa beans are used. The only thing that is mentioned in (4) above is the reference (West German Patent Application Publication No. 2,34).
2, No. 177). However, in this document, unroasted cocoa nibs are used, but the cocoa nibs do not contain hulls or germs, and the cocoa nibs are not subjected to alkali treatment.

[0006]

DISCLOSURE OF THE INVENTION The present invention relates to a method for producing a cocoa extract from cocoa beans,
Specifically, the cocoa shells and germs of cacao beans, which accounted for about 13% of the whole cocoa beans that were often discarded in the past, were used together with cacao nibs without discarding, and had a good cacao flavor without fats and oils. The present invention relates to a method for economically producing a cocoa extract having:

When manufacturing chocolate or cocoa, as described above, when the outer skin and the germ are mixed, the chocolate has a rough texture, and since the specific gravity of the outer skin and the germ of cocoa is large, sedimentation becomes faster during eating and drinking. Because it lacks aptitude, hulls and germs that normally make up about 13% by weight of the whole cocoa beans (Koji Nakanishi, "Theory and practice of chocolate and cocoa production", Korin Shoin, page 95) are waste materials. It has been abandoned. However, when producing a cocoa extract, the insoluble substance derived from the original cocoa beans, which was the cause of the roughness because it is an extract, is not included, so the rind and germ are used as raw materials (non-extract). It does not matter if it exists. Rather, the non-extracted residue must be discarded during the production of cocoa extracts, but discarding the hulls and germs, which account for about 13% of all cocoa beans, prior to extraction has a great impact on the extraction yield. Therefore, it is considered to be economically advantageous if the hulls and germs can be effectively used for feeding.

[0008] In addition to the problems of graininess and powderiness in the production of chocolate and cocoa described above, when trying to utilize the outer skin and germ of cacao beans, astringent tastes such as astringency caused by them are generated. The problem arises that it must be removed. In order to solve this problem, in Reference (6) (Japanese Patent Publication No. 56-28497, Japanese Patent Publication No. 56-28498), alcohol or a protein preparation liquid is adsorbed on the surface of the raw material and aged to remove astringency. However, this method is complicated because it requires preparation of alcohol or protein preparation solution and requires aging for a long time (15 to 24 hours), which is economically problematic and simpler and more economical. A method of de-astringency is required

On the other hand, in the conventional cacao beverage using the cacao extract from roasted cacao nibs, it is difficult to prevent the mixture of oils and fats in the extract due to the large amount of oil and fat in the cacao nibs, and the separation of oils and fats is difficult. Strictly implementing the above method has a problem that the manufacturing process is complicated, or an emulsion must be added to the cocoa beverage so that the mixed fats and oils are not released.

[0010]

Means for Solving the Problems The inventors of the present invention have described the above problems, that is, the problems of utilizing the outer shell and the germ of cocoa without discarding them, specifically, the method of removing their miscellaneous tastes and the prevention of mixing of oils and fats. Various studies were conducted to establish the method, and the present invention was achieved. Less than,
The present invention will be described in detail.

As described in the section of “Prior Art”, the conventional cocoa product is chocolate, cocoa, chocolate drink, fertilizer / feed, or Regardless of whether only cocoa nibs are used, cocoa nibs mixed with hulls or germs, or only hulls or germs are used, roasting all raw materials I was there. However, in Reference (4) mentioned in "Prior Art", although a cocoa extract is obtained from cocoa nibs, no description is made as to whether or not the cocoa nibs are roasted. It is appropriate to judge that it was roasted because it is described as "containing 2% water".

The present inventors first noticed that the content of theobromine, which is considered to be one of the causative agents of the bitterness and astringency of the cocoa husk, is considerably lower than that of cocoa nibs. It was thought that it would be possible to remove the astringent skin and the germ without the use of, and invented the method described below.

First, after all the fermented and dried cocoa beans that have been imported are selected, they are coarsely crushed by crushing rolls without roasting. All the husks and germs of the whole cocoa beans obtained here are Crushed cocoa beans are defined as cocoa bean whole grains.

Next, a solution of an alkali agent such as 30 to 70% by weight of potassium carbonate is added to this unroasted whole cocoa bean crushed product (the amount of the alkali agent added is an alkali treatment of the whole cocoa bean crushed product). Make sure that the pH of the extract later is 6.5 to 8.0), mix well, and then add 1 at 90 to 110 ° C.
The reaction and drying are combined for ~ 4 hours. pH 6.5
If it is less than the above range, the reaction is insufficient, and if the pH exceeds 8.0, the pungent odor caused by the alkaline agent becomes too strong. 90 ° C, 1
If it is less than time, the reaction and drying are insufficient, and if it exceeds 110 ° C and exceeds 4 hours, a burning odor is felt and it is also disadvantageous from the economical aspect.

After drying, 3 to 20 times the amount of water or warm water is added to the crushed cacao bean whole grains that have been alkali-treated,
Extract at ~ 120 ° C. When the temperature is 100 ° C. or lower, the extraction is carried out for 15 to 30 minutes by an ordinary open type extractor, and when the temperature exceeds 100 ° C., the extraction is carried out for 10 to 20 minutes by an ordinary closed system extractor. 1
Temperature below 00 ° C, less than 15 minutes or above 100 ° C, 1
Extraction of less than 0 minutes is insufficient, and extraction of 100 ° C. or lower, temperature of 30 minutes or higher, or temperature of 100 ° C. or higher for 20 minutes or longer is a waste of energy because no increase in extraction efficiency is observed. . Also, with less than 3 times the amount of water, etc., the whole crushed cocoa beans will not be evenly distributed, and the treatment will be uneven, making it unsuitable. Therefore, it is uneconomical, and no increase in extraction efficiency is observed.

After the extraction, solid-liquid separation is performed by centrifugation, filtration, etc. to obtain an extract, which is performed at a temperature of 25 ° C. or less and 9000 G or more in order to remove fine insoluble matter and fats and oils during centrifugation. Is preferred. If the temperature exceeds 25 ° C, the liquid oil / fat portion is not sufficiently solidified and the oil / fat is mixed in the extract liquid in a large amount, which is not preferable. Although most of the oil and fat components in the extract are removed by this centrifugation, in order to completely remove the oil and fat components, a filter paper (for example, Kimwipe; manufactured by Jujo Kimberley Co.) or a propylene non-woven fabric (for example, Kimlax; Jujo) is used. (Manufactured by Kimberley).

The cocoa extract obtained by the above-mentioned treatment can be used as it is after adjusting the pH appropriately, or can be used as a concentrate or powdered by a usual drying method such as spray drying or freeze drying. Things are astringent,
It has an astringent taste such as astringent taste or a straight cocoa flavor that does not give off a burning or alkaline odor. It should be noted that a defatted cocoa bean whole grain crushed product can be used as a raw material to obtain an oil-and-fat-free extract by the same operation, but in this case, the operation for removing the oil and fat is not necessary.

The above-mentioned alkali treatment is not so different from that which is usually carried out, but in this case, it is important to use whole crushed cocoa beans as a raw material. In other words, when using roasted cocoa beans whole grains crushed as a raw material, a unique chocolate flavor or cocoa flavored cocoa extract can be obtained, but when unroasted cocoa beans whole grains crushed product is used. It is not possible to obtain the above-mentioned straight cocoa-flavored extract without burning odor. This is because the cell tissue of cocoa beans is destroyed by roasting and fats and oils are released from the cell walls, and at the time of extraction, fat-soluble taste substances dissolve in the extract together with the fats and oils, which gives it a unique chocolate flavor or cocoa flavor. Thought to be the source. On the other hand, when unroasted whole cocoa beans are used, the cocoa cells are not roasted and the cocoa cells are lightly broken, so there is no release of oil or fat from the cell wall and there is less mixing of oil and fat into the extract. It is thought that a straight cocoa flavor can be obtained because the extraction of the ingredients that cause miscellaneous taste is small.

[0020]

BEST MODE FOR CARRYING OUT THE INVENTION Fermented and dried whole cocoa beans are crushed with or without secondary drying with or without roasting. (The amount of the alkaline agent added was pH 6.
5 ~ 8.0), 90 ~ 110 ℃ 1
Perform reaction and drying for 4 hours. After the completion of drying, 3 to 20 times the amount of water is added and extraction is performed at 85 to 120 ° C for 10 to 30 minutes to obtain an extract. After the extract is centrifuged and filtered to remove insoluble components and fats and oils to obtain a cocoa extract, pH adjustment is performed, the extract as it is, or a concentrate thereof, or a powdered product dried by spray drying or the like, a beverage, Used as a raw material for confectionery. For details of implementation, see the "Examples" below.
Will be described in.

[0021]

【Example】

Example 1 Unroasted cocoa beans were crushed using a crushing roll, and 100 g of crushed cocoa beans without removing the outer coat and the germ.
To the above, 70 ml of an alkaline solution in which 1 g of sodium hydroxide and 1 g of potassium carbonate were dissolved was added and mixed thoroughly, and then reacted and dried at 105 ° C. After the completion of drying, 500 ml of water was added, and heat extraction was performed in a pressure vessel at 120 ° C for 10 minutes.
After extraction, filtration was performed using gauze to remove insoluble coarse particles. The obtained filtrate was centrifuged under conditions of 10 ° C. and 12000 G for 15 minutes to remove fine insoluble substances and fats and oils, and finally the pH was adjusted to 6.8 to obtain about 300 ml of a cacao extract. Example 2 5 kg of unroasted cocoa bean crushed product obtained in the same manner as in Example 1 was placed in a 100-liter boiling pot equipped with a stirrer, and 2 L of an alkaline solution in which 75 g of sodium carbonate and 25 g of potassium carbonate were dissolved Was added, mixed well, the lid of the boiling pot was covered, and heated with steam. After the product temperature reaches 90 ℃ or higher 3
After 0 minutes, the lid of the boiling pot was opened and dried under stirring. After drying, add 50 liters of water to 90-95
The mixture was heated and extracted at 30 ° C. for 30 minutes, and after extraction, it was filtered using a nylon mesh to remove insoluble coarse particles. The filtrate obtained is 2
Continuous centrifugation is performed at 0 ° C. and 9500 G to remove fine insoluble substances and fats and oils, and the separated liquid is filtered using Kimtex (a non-woven fabric made of propylene, manufactured by Jujo Kimberley Co.) to finally adjust the pH. The extract was adjusted to 6.8 to obtain about 33 liters of an extract containing no insoluble substance and no fat or oil. Silica sand was added to 100 ml of this extract, evaporated to dryness on a warm bath, placed in a cylindrical filter paper, and the fat was extracted with ether in a Soxhlet extractor to determine the crude fat content, but no crude fat was detected. Five liters of the extract obtained here was concentrated four times to obtain 1.2 liters of a concentrated cocoa extract. Further, 1 liter of a 4-fold concentrated solution was freeze-dried to obtain 81 g of a dry powder of a cocoa extract. Comparative Example 1 Cocoa beans were roasted according to a conventional method and then crushed using a crushing roll, and the husks and germs were removed by wind separation to obtain cocoa nibs. 100 g of this cocoa nib was treated in the same manner as in Example 1 to finally adjust the pH to 6.8 to obtain about 320 ml of a cocoa extract. Comparative Example 2 Cocoa beans were roasted according to a conventional method and then crushed using a crushing roll, and the husks and germs were removed by wind separation to obtain cocoa nibs. 5 kg of this cocoa nib was treated in the same manner as in Example 2 to finally adjust the pH to 6.8 to obtain about 35 liters of the extract without insoluble substances and fats and oils. Test Example 1 1000 parts of a liquid prepared by diluting each of the cocoa extracts obtained in Example 1 and Comparative Example 1 into Brix 1 and sugar 70
Part, whole milk powder 10 parts, salt 1 part, sugar ester 1.5
Parts and perfume 0.5 part were added and mixed while heating according to a conventional method. After the dissolution, the can was filled and sealed, and then retort sterilization treatment was performed to obtain a chocolate beverage. Example 1
The chocolate drink obtained from the cocoa extract of Example 1 and the chocolate drink obtained from the cocoa extract of Comparative Example 1
The flavors were compared by a sensory test by 50 experts. The results are shown in Table 1, and although no significant difference was observed between the two in terms of the superiority and inferiority of the flavor, as a characteristic of the flavor, the chocolate beverage of Example 1 had a bad taste such as a burning odor or a bitter astringency. It was a straight and refreshing flavor that I couldn't feel at all. ^{a) b)} There is no significant difference in the judgment that Example 1 is preferable to Comparative Example 1. ^{c) d)} Regarding Example 1 and Comparative Example 1, there is a significant difference in the judgment as to whether or not the unpleasant taste such as burnt smell is felt. ^e) Regarding Example 1, there is a significant difference in the judgment that the product has a straight and refreshing flavor. ^f) Regarding Comparative Example 1, there is no significant difference in the judgment that the flavor is straight and refreshing. Test Example 2 1000 parts of a solution prepared by diluting each of the cocoa extracts obtained in Example 2 and Comparative Example 2 in Brix 1 was added with 70 parts of sugar.
Part, whole milk powder 10 parts, salt 1 part, sugar ester 1.5
Parts and perfume 0.5 part were added and mixed while heating according to a conventional method. After the dissolution, the can was filled and sealed, and then retort sterilization treatment was performed to obtain a chocolate beverage. Example 2
The chocolate drink obtained from the cocoa extract of Example 1 and the chocolate drink obtained from the cocoa extract of Comparative Example 2
The flavors were compared by a sensory test by 50 experts. The results are shown in Table 2. Although no significant difference was observed between the two in terms of superiority and inferiority of flavor, the characteristic feature of the flavor was that the chocolate beverage of Example 1 had unpleasant taste such as charring odor and bitterness and astringency. It was a straight and refreshing flavor that you could not feel. ^{a) b)} There is no difference in the judgment that Example 2 is preferable to Comparative Example 2. ^{c) d)} Regarding Example 2 and Comparative Example 2, there is a significant difference in the judgment as to whether or not the unpleasant taste such as burnt smell is felt. ^e) Regarding Example 2, there is a significant difference in the judgment that the product has a straight and refreshing flavor. ^f) Regarding Comparative Example 1, there is no significant difference in the judgment that the flavor is straight and refreshing. Example 3 Using the cocoa extract obtained in Example 1, a chocolate ice lolly was produced in a formulation shown in Table 3 by a usual production method. I got a refreshing popsicle with a refreshing feeling. Example 4 Cocoa extract obtained in Example 2 (Brix 2.2)
Was diluted to Brix 1 and adjusted to pH 6.8, and then a transparent cacao beverage was produced by the usual production method with the formulation shown in Table 4. A very clean cocoa drink was obtained, free of insoluble substances and oils and fats. Example 5 The powder of the cocoa extract obtained in Example 2 was blended as shown in Table 5 to prepare a chocolate jelly by the usual method. ^a : Gelatin powder manufactured by Morinaga & Co., Ltd. A transparent chocolate jelly containing no fat and oil was obtained.

Claims (4)

[Claims] 1. After selecting all the cocoa beans, the whole crushed cocoa beans crushed by crushing rolls without roasting and crushed into outer shells and germs are alkali-treated and then heat-extracted by adding water,
5. In the step of producing a cocoa extract by centrifugation and filtration, (a) using crushed whole cocoa beans as a raw material, and (b) using an alkali agent, the pH of the cocoa extract obtained after alkali treatment is 6. 5 to 8.0, (c) Add water to the crushed whole cocoa beans and add 85 to 12
A method for producing a cacao extract, which comprises heating and extracting under conditions of 0 ° C. 2. In the step of producing a cocoa extract,
The method for producing a cacao extract according to claim 1, wherein the extract extracted and centrifuged is filtered using a filter paper or a non-woven fabric made of propylene to obtain an extract substantially free of fats and oils. . 3. A method for producing a cocoa extract, which comprises producing the cocoa extract obtained by the production method according to claim 1 or 2 by subjecting the cocoa extract solution to ordinary drying treatment. 4. A cocoa extract obtained by the production method according to claim 1 or 2, or a concentrated solution thereof or a cocoa extract obtained by the production method according to claim 3, as a part of a blending raw material. A method for producing a food characterized by containing.